Lemon Raspberry Cake

October 2009

I made a yellow cake from scratch, but I replaced the vanilla extract with lemon extract. I think this will be my go-to yellow cake recipe. It is delicious! I used raspberry jam as the filling. It worked pretty well, but it was slippery, so the top layer was slipping while I was icing it and some of the raspberry leaked out the sides. The icing is also from scratch – lemon buttercream. I tinted some icing yellow (Wilton gel) for the bead border. I did a checkerboard pattern on the top and filled in every other square with the raspberry jam.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: